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3 Responses to “what is the best steak to use to make philly cheese steaks?”

1. Barb on October 31st, 2009 at 3:38 pm

   Rib eye or top round is what should be used. The rib eye will cost you more so I generally use top round. If you can have the butcher slice it very thin, that would be best.

   Heat your griddle pan or frying pan to high heat. Add 1 tablespoon canola or vegetable oil and add meat. Add salt and pepper to the meat and keep turning it. It will cook very fast and it should or it will get tough. When meat is almost cooked through, tun the heat to low and add cheese.

   If you are making fried onions for the sandwich , you should make that ahead of the meat.
   References :
   A philadelphian

2. Gary M on October 31st, 2009 at 4:21 pm

   Here’s a recipe that I’ve tried and it’s fantastic (it uses strip loin – and our family isn’t big on peppers, so we skip that part, but if you like them they sound wonderful).

   Courtesy of Bobby Flay and the Food Network:

   * 2 to 2 1/2 pound strip loin, trimmed
   * Olive oil
   * Salt and freshly ground black pepper
   * Soft hoagie rolls, split 3/4 open
   * Provolone Sauce, recipe follows
   * Sauteed Mushrooms, recipe follows
   * Caramelized Onions, recipe follows
   * Sauteed Peppers, recipe follows

   Directions

   Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.

   Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

   Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

   Provolone Sauce:
   1 tablespoon unsalted butter
   1 tablespoon all-purpose flour
   2 cups whole milk, heated
   1 cup grated aged provolone cheese
   1/4 cup grated Parmigiano-Reggiano
   1 teaspoon kosher salt
   1/4 teaspoon freshly ground black pepper

   Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

   Sauteed Mushrooms:
   2 tablespoons olive oil
   1 tablespoon unsalted butter
   1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
   3 tablespoons finely chopped fresh parsley leaves
   Salt and freshly ground black pepper

   Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

   Caramelized Onions:
   2 tablespoons unsalted butter
   1 tablespoons canola oil
   3 large Spanish onions, peeled, halved and thinly sliced
   1 teaspoon kosher salt
   1/4 teaspoon freshly ground black pepper

   Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

   Sauteed Peppers:
   2 tablespoons olive oil
   2 poblano peppers, thinly sliced
   2 Cubano peppers, thinly sliced

   Salt and freshly ground black pepper

   Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

   Good luck!!!!!
   References :
   Bobby Flay – Food Network

3. Matt F on October 31st, 2009 at 5:05 pm

   From what I’ve seen from the 2 most famous cheese steak shops in Philly, they differ on many things but they both use rib-eye slices super thin & they both use cheez whiz for their sauce. You could also put fried onions/peppers on the sandwiches. If you do this, fry the veggies before the steak.

   Also, this gets as messy as it is fun, so do it outside on your grill in a cast iron skillet. Bon apetit.
   References :

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